COSTCO FOOD SAFETY 2 EXAM QUESTIONS
1. Which of the following is considered a TCS (Time and Temperature Con-
trolled for Safety) food? ANS >>> fresh cut fruit
2. Which of these DOES NOT need to be sanitized? ANS >>> single use cutlery
3. When using chlorine to chemically sanitize, what is the proper parts per
million measurement? ANS >>> 50-pp ppm
4. What is the minimum recommended time for proper handwashing?
ANS >>> 20 seconds
5. When washing utensils in the 3 compartment sink, what is the first step?
ANS >>> -
Pre-scrape excess debris into the trash can
6. Which of these bacteria can cause stillbirths? ANS >>> Listeria monocytogene
7. Where is the only appropriate place for employees to store personal med-
ication? ANS >>> in the employees locker
https://www.stuvia.com/user/CULTIVATED 1/1
1. Which of the following is considered a TCS (Time and Temperature Con-
trolled for Safety) food? ANS >>> fresh cut fruit
2. Which of these DOES NOT need to be sanitized? ANS >>> single use cutlery
3. When using chlorine to chemically sanitize, what is the proper parts per
million measurement? ANS >>> 50-pp ppm
4. What is the minimum recommended time for proper handwashing?
ANS >>> 20 seconds
5. When washing utensils in the 3 compartment sink, what is the first step?
ANS >>> -
Pre-scrape excess debris into the trash can
6. Which of these bacteria can cause stillbirths? ANS >>> Listeria monocytogene
7. Where is the only appropriate place for employees to store personal med-
ication? ANS >>> in the employees locker
https://www.stuvia.com/user/CULTIVATED 1/1
